Today, we are lucky enough to have Liz from A Sweet Baker with us.
Liz is sharing these delicious Rhubarb Crumble Bars with us!!
I love having Liz as one of our monthly contributors- she’s just awesome 🙂
A sure sign of Spring has found it’s way into my kitchen. Rhubarb is finally in-season!
I finally got my hands on some fresh rhubarb, thanks to my friend Melissa! Rhubarb is the one fruit I eagerly anticipate every Spring. I love the sweet/sour tartness of the crisp, delicious stalks of fruit. My favorite thing as a kid was to pick it fresh and dip it into a bowl of sugar. A little bit of sugar with each bite!
Every time I get my hands on some rhubarb I always seem to make it into a crisp. The crumble of the oatmeal and brown sugar with the tartness of the rhubarb just go so well together. I wanted to keep that same combination but have it in a bar form so that it would be easy to pack in the kids lunches. These Rhubarb Crumble Bars were the perfect solution.
When I finished making these bars I cooked up some leftover rhubarb so that my kids could try how delicious it is. One taste of the stewed rhubarb and they were asking for more! Since it’s only the beginning of the season I know I’ll be cooking and baking with it a lot more!
Rhubarb Crumble Bars
Makes one 8-inch square baking pan.
1 1/2 cups chopped fresh rhubarb
1 cup packed brown sugar, divided
4 Tbsp. water, divided
1 tsp. lime juice
4 tsp. cornstarch
1 cup old-fashioned oats
3/4 cup flour
1/2 cup flaked, sweetened coconut
1/2 tsp. salt
1/3 cup butter, melted
Preheat oven to 350 F°. Grease an 8-inch square baking dish and set aside.
In a medium saucepan, combine rhubarb, 1/2 cup brown sugar, 3 Tbsp. of water and the lime juice. Bring to a boil and then reduce heat and simmer for about 5 minutes or until rhubarb is tender.
Combine the cornstarch with and the remaining 1 Tbsp. of water until smooth. Gradually stir into the rhubarb mixture and bring back to a boil for about 2 minutes or until thickened. Remove from heat and set aside.
In a large bowl, combine oats, flour, coconut, salt and remaining 1/2 cup brown sugar. Pour in the melted butter and stir until mixture is crumbly.
In a greased 8-inch square pan, pour in half the oat mixture and press down lightly with the back of a spoon. Top with the rhubarb mixture and then spread the remaining oat mixture on top.
Bake at 350 F° for 25-30 minutes or until golden brown.
Remove from oven and let cool on a wire rack
Recipe slightly adapted from Taste of Home
Thanks so much for to Liz for sharing these delicious Rhubarb Crumble Bars… they look just amazing!
Have you been over to visit Liz at A Sweet Baker? Make sure and jump over there to see all her delicious baking ideas…
I hope your weekend has some wonderful warm weather and is super relaxing too!
Happy Friday 🙂
xoxo~ Ruthie and Liz